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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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What gives, no bacon sub-forum?? Guess I will just post my question here

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  • Meatyorology
    Club Member
    • May 2017
    • 102
    • Burlington, Vermont

    What gives, no bacon sub-forum?? Guess I will just post my question here

    Trying my first go of making homemade bacon on my PBC. So far I have purchased a 9 pound belly at Costco, cut it into thirds and followed Meatheads maple bacon cure technique. I have dutifully massaged and rotated each bag at least once a day to make sure all the goodness continues to get mixed in the curing bag. This afternoon will mark day three in the cure so I had planned to fire up the PBC after work and toss them on the grill grate.

    The PBC website talks about cross cutting the fat layer so it renders but they suggest hooking the meat till 160 then faux cambro to 190. If I want to make bacon I can just bring it to 155ish on the grill grate and stop there (about 2 hours?). At that point I can safely eat some of the edges?

    In the past I have enjoyed cooking store bought bacon on the PBC at the end of other cooks, any reason I should not take a hunk of the pork belly inside to slice and then return to the PBC to crisp it up? Thanks, in advance cant wait for 9 pounds (+-) of bacon!!
  • Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming

    #2
    Interested I’m thinking I like to try

    Comment

    • SwampDonkeyzBBQ
      Charter Member
      • Sep 2014
      • 419
      • Huntsville, Tx

      #3
      If you're making bacon, no need to cross cut the fat. The highest temp I would take it to is about 145 internal, then get it in the freezer to help stop any carry over cooking. You can leave it in the freezer for about 15 minutes to firm the slab up, which will make it way easier to slice.

      Comment


      • EdF
        EdF commented
        Editing a comment
        And yes, at that point you can eat not just the edges.
    • Meatyorology
      Club Member
      • May 2017
      • 102
      • Burlington, Vermont

      #4
      Originally posted by SwampDonkeyzBBQ View Post
      If you're making bacon, no need to cross cut the fat. The highest temp I would take it to is about 145 internal, then get it in the freezer to help stop any carry over cooking. You can leave it in the freezer for about 15 minutes to firm the slab up, which will make it way easier to slice.
      Perfect, thanks!!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13527
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        And don't forget to soak after brining. It will be way to salty if you don't.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Just a rinse for bacon, not a soak.
      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #6
        You will also find that it likely won't get as "crisp" as store bought bacon. Way better tasting but not as crisp... After slicing cook (re-cook) it gently so as to not scorch the sugars. Enjoy!!!

        Comment

        • Meatyorology
          Club Member
          • May 2017
          • 102
          • Burlington, Vermont

          #7
          Originally posted by RonB View Post
          And don't forget to soak after brining. It will be way to salty if you don't.
          How long does it need to soak? Meathead mentions a rinse in the post cure instructions.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            You don’t soak it...just give it a good rinse.

          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            I usually do an hour soak partially because my wife does not care for anything that's even remotely "salty". I also use a different cure recipe that involves a 6-7 day cure.

          • SwampDonkeyzBBQ
            SwampDonkeyzBBQ commented
            Editing a comment
            DWCowles I also find that a rinse is all that is necessary.
        • SwampDonkeyzBBQ
          Charter Member
          • Sep 2014
          • 419
          • Huntsville, Tx

          #8
          I also let mine air dry in the fridge, on a cooling rack, for 24 hours before I smoke it.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 13527
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #9
            OK all - sorry, I was thinking pastrami...

            Comment

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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